Potato-Tomato Soup

At a Glance

  • Potato Type: Russet
  • Prep Method: Boiled
  • Yield: 6
  • Prep Time:
  • Ready Time:
  • Cook Time:

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1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 stalks celery, sliced

1 lb. Russet potatoes, peeled and cubed

1 (32-oz.) container chicken broth

1 (28-oz.) can crushed tomatoes

2 teaspoons dry basil

Garlic salt and freshly ground pepper to taste

3 cups lightly packed fresh spinach, coarsely chopped


Heat oil in a large saucepan; add onion and cook over medium heat for 5 minutes to lightly brown. Stir in celery, potatoes, broth and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then purée in a blender or food processor until smooth. Pour back into saucepan and stir in basil, garlic salt and pepper; cook for 5 minutes. Check seasonings, then add spinach and cook a minute or 2 more to wilt spinach.


Serving suggestion: Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl for added Italian flavor.

Calories: 180 Fat: 4g Cholesterol: 5mg Sodium: 1070mg Vitamin C: 72% Fiber: 6g Protein: 7g Potassium: 184mg

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